Ethereal Vitality Nest

Name: Ethereal Vitality Nest
Total time: 2700 s
Cuisine: American
Ingredients: 4 large organic portobello mushroom caps (gills removed); 200 g fresh Lion’s Mane mushroom, shredded; 100 g Reishi mushroom (dual-extracted powder or finely chopped); 1 cup cooked black/wild rice, cooled; 1/2 cup goji berries, soaked; 2 tbsp maca powder; 1 tsp food-grade ashwagandha powder; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated; 2 tbsp tamari or coconut aminos; 1 tbsp avocado oil; Sea salt and cracked black pepper to taste; 1/4 cup hemp hearts (soaked & dehydrated); 1/4 cup pumpkin seeds (soaked & dehydrated); 2 tbsp cacao nibs, lightly crushed; 1 tbsp black sesame seeds

Maik @cook_116138695

Adaptogenic Foraged Forest Bowl with Lion’s Mane & Reishi Stuffed Portobello "Nests"

Maik @cook_116138695

Adaptogenic Foraged Forest Bowl with Lion’s Mane & Reishi Stuffed Portobello "Nests"

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Ingredients

45 Minutes

4large organic portobello mushroom caps (gills removed)
200 gfresh Lion’s Mane mushroom, shredded
100 gReishi mushroom (dual-extracted powder or finely chopped)
1 cupcooked black/wild rice, cooled
1/2 cupgoji berries, soaked
2 tbspmaca powder
1 tspfood-grade ashwagandha powder
3garlic cloves, minced
1 tbspfresh ginger, grated
2 tbsptamari or coconut aminos
1 tbspavocado oil
Sea salt and cracked black pepper to taste
for the activated seed crust
1/4 cuphemp hearts (soaked & dehydrated)
1/4 cuppumpkin seeds (soaked & dehydrated)
2 tbspcacao nibs, lightly crushed
1 tbspblack sesame seeds

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Steps

45 Minutes

1

Preheat oven to 200°C (390°F). Gently wipe the portobello caps clean.
Heat a pan over medium heat. Sauté the shredded Lion’s Mane with garlic, ginger, tamari, and a splash of water for 5–7 minutes until tender. Stir in Reishi, maca powder, ashwagandha, cooked wild rice, and drained goji berries. Mix well and season with salt & pepper.
Brush the portobello caps with avocado oil and season lightly.
2

Fill each cap generously with the mushroom-rice mixture, pressing it down firmly. Mix the activated seeds (hemp hearts, pumpkin seeds, cacao nibs, black sesame) and sprinkle generously on top.
Bake the stuffed mushrooms for 18–22 minutes until the caps are juicy and the seed crust is golden and crisp.
While baking, prepare the Emerald Forest Drizzle: Blend avocado, herbs, lime juice + zest, spirulina, tahini, salt, and water until smooth and vibrant green.

Tips

Quick-ferment the dragon fruit: Mix diced dragon fruit with julienned ginger and apple cider vinegar. Let it sit for 15–20 minutes.
Plate the baked portobello “nests”. Drizzle generously with the emerald sauce, top with microgreens and edible flowers. Add spoonfuls of the fermented dragon fruit on the side. Finish with extra goji berries and cacao nibs for crunch.

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